Beef Meatball Bourguignon

My family loves this meatball Bourguignon recipe. Even though the cook time is rather long, it is a fairly simple recipe to make and a favorite of mine. This is really good served over pasta, rice, biscuits, and potatoes. Enjoy!

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 417 Calories

Ingredients

• 1 egg
• ¼ cup all-purpose flour
• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme
• 1 cup beef broth
• ¼ cup minced onion
• 1 bay leaf
• 2 cloves garlic, minced
• 1 pound ground beef
• ½ teaspoon dried parsley
• 1 teaspoon sea salt
• 1 cup red wine
• ¼ cup Italian-seasoned bread crumbs
• 1 teaspoon cracked black pepper
• ½ teaspoon sea salt
• ½ large onion, chopped
• ½ teaspoon cracked black pepper
• 2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
• 10 baby carrots, thinly sliced
• ½ (8 ounce) package fresh mushrooms, sliced

Recipe Instructions

Step 1

Mix beef, bread crumbs, egg, onion, garlic, parsley, salt, and pepper together in a bowl. Shape into fifteen 2-inch meatballs. Pour flour into a shallow dish; roll meatballs in flour until coated.

Step 2

Heat oil in a deep skillet over medium heat. Fry meatballs until browned on all sides and partially cooked through, about 5 minutes. Remove from the skillet and set aside.

Step 3

Add carrots, onion, mushrooms, and garlic to the same skillet. Cook over medium heat, stirring often, for 10 minutes. Add red wine, broth, garlic and herb seasoning, thyme, salt, pepper, and bay leaf. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer until flavors blend, about 2 hours.